Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, tumpik (2 bahan sahaja). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Kutu kepala adalah sejenis parasit penghisap darah yang biasanya hidup di bagian kepala. Kutu betina mampu bertelur enam buah sehari. Tumpi adalah adalah makan wajip bagi suku kaum salako di daerah Lundu Sarawak.

Tumpik (2 bahan sahaja) is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Tumpik (2 bahan sahaja) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have tumpik (2 bahan sahaja) using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tumpik (2 bahan sahaja):

1. Prepare 200 gm kelqpa parut (sy beli rm2.00)
2. Get 1 bungkus tepung rumbia/sagu (bungkus kecil)
3. Take garam
4. Make ready gula apong (untuk cecah)

If you enjoyed this article just click here, or subscribe to receive more great content just like it. Berapa perbandingan kebutuhan semen, pasir, batu untuk mendapatkan campuran beton pondasi yang memiliki kualitas baik Saat ingin mulai membangun sebuah Rumah, tentu hal pertama yang dilakukan adalah pembuatan Pondasi rumah tersebut. Sa paaralan, patumpik tumpik ang isang mag - aaral kapag hindi siya sigurado sa sagot niya sa guro o meron siyang alinlangan sa Hindi ko siya masisisi kung patumpik tumpik siya sa paglapit sa akin sapagkat hindi naman kami lubos na magkakilala at ngayon ko. Berisi konten dewasa, bukan untuk di tonton pada anak-anak dibawh umur.

Steps to make Tumpik (2 bahan sahaja):

1. Gaulkan tepung sagu, bersama kelapa dan garam sehingga rata.
2. Panas kan kuali leper atau pan
3. Masukkan sedikit sahaja minyak. Setelah panas, masukan campuran tadi dan masak lah agar kelihatan perang sedikit..balikkan dan angkat apabila warna sudah bertukar perang.
4. Sesuai dimakan ketika panas dan cecah dengan gula apong.

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